Serves – 1
Preparation time – 5 mins
Cooking time – 10 mins
- Rice (I used leftover rice) – 2 Cups
- Water – 1 Tbsp
- Oil – 1 Tbsp
- Mustard seeds – 1/2 tsp
- Cumin Seeds – 1/2 tsp
- Cashew Nuts (halved) – 1 Tbsp
- Dry Red Chilli Whole – 1 no
- Curry Leaves – few
- Asafoetida – pinch
- Potato (quartered and sliced) – 1 small
- Green chilli paste – to taste
- Sambar Masala Powder – 2 tsp or to taste
- Turmeric Powder – 1/4 tsp
- Salt – to taste
- Lemon Juice – to taste
In a microwave safe bowl add in the rice, break up the lumps and add water covering the rice with the moist paper towel and microwave it for 2 mins or till the rice is hot. Remove the rice bowl and set it aside.
Heat up a wide pan, add oil.
Once the oil is enough hot season with mustard seeds and alow to pop, then add in cumin seeds.
Add in Dry red chilli, Cashews, curry leaves and fry till cashews turn golden in color.
Add asafoetida, potato, pinch of salt stir around and cover to cook till the potato is soft.
Spice this up with sambar masala powder or any speacial masala powder which you like.
Add in green chilli paste, turmecie powder, salt and cover to cook for 30 secs.
Add in lemon juice and mix well. Serve it hot.